- Cold holding (corrected on site)
Potentially hazardous cold foods not held at proper temperatures.
Correction: Potentially hazardous cold foods shall be held at 41 degrees F or lower.
Comments: CORNED BEEF STORED ABOVE LOAD LIMIT ON COLD TOP COOLER HOLDING AT 48 DEGREES.STORE PRODUCT BELOW LOAD LIMIT TO MAINTAIN 41 DEGREES F OR LOWER FOR PROPER COLD HOLDING.
Location: Cook line
Equipment: Cold top
- Toxic material(s) separation (corrected)
Toxic material(s) improperly stored.
Correction: Poisonous or toxic material(s) shall be stored so they cannot contaminate food, equipment, utensil(s), linen(s) and single-service and single-use article(s).
Comments: WINDEX STORED ON ICE MACHINE. DO NOT STORE CHEMICALS ON ICE MACHINE. STORE IN DESIGNATED AREA AWAY FROM FOOD AND FOOD RELATED ITEMS.
- Glove Use (Critical) (corrected on site)
Gloves used incorrectly.
Correction: Gloves shall be used for only one task and used for no other purpose, and discarded when damaged, soiled or when interruptions occur in the operation.
Comments: 1. CHEF PREPARING SANDWICH HANDLED LETTUCE, CHEESE, ETC... WITH BARE HANDS.READY TO EAT FOODS SHOULD NOT BE TOUCHED WITH BARE HANDS. PROVIDE GLOVES, TONGS, UTENSILS, OR DELI WRAP TO PREVENT BARE HAND CONTACT WITH READY TO EAT FOODS.2. BEVERAGE CUP UTILIZED TO DISPENSE SUGAR FROM BULK FOOD CONTAINER. PROVIDE A SCOOP WITH A HANDLE TO PREVENT HAND CONTACT WITH THE PRODUCT.
- Food contact surface(s) soiled (corrected)
Food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: 1. DRIED FOOD SOIL ON BACK SIDE SURFACE OF SLICER AND BLADE GUARD.CLEAN AND SANITIZE SLICER THOROUGHLY EVERY FOUR HOURS TO PREVENT GROWTH OF DISEASE CAUSING BACTERIA AND CROSS CONTAMINATION. REPEAT VIOLATION.2. FOOD SOIL ON CAN OPENER BLADE, INTERNAL COMPARTMENTS AND HANDLE.CLEAN AND SANITIZE ENTIRE CAN OPENER THOROUGHY EVERY FOUR HOURS TO PREVENT CROSS CONTAMINATION.3.MIXER HEAD SOILED WITH BUILD UP NEAR BEATER ATTACHMENT AREA.CLEAN AND SANTIIZE THOROUGHLY.
Location: Kitchen
Equipment: Slicer
- Improper hand washing (corrected)
Employee using improper hand washing procedures.
Correction: Food employees are required to wash hands with soap and at least 100 degrees F running water for a minimum of 20 seconds and dry with a single service hand towel or hand dryer.
Comments: PREP EMPLOYEES DID NOT WASH HANDS BEFORE APPLYING FOOD SERVICE GLOVES TO HANDS.HANDS SHOULD BE WASHED BEFORE APPLYING GLOVES AND IN BETWEEN CHANGES.
Location: Prep area
- No certified food handler (corrected)
No certified food handler per 410 IAC 7-22.
Correction: Provide a certified food handler.
Comments: CERTIFIED FOOD HANDLER ON FILE NO LONGER EMPLOYED AT THIS ESTABLISHMENT. PROVIDE A CERTIFIED FOOD HANDLER.
- Hair restraints (corrected)
Food employees not wearing proper hair restraint.
Correction: Food employees shall wear hair restraints, such as hats, hair coverings or nets.
Comments: FOOD EMPLOYEES WORKING IN BACK KITCHEN PREP AREA NOT WEARING HAIR RESTRAINTS.
- Contamination of sanitized tableware (corrected)
Food contact and/or lip-contact surface of a single service article, single use article, or utensil contaminated and/or unprotected.
Correction: Handle and /or store to prevent contamination.
Comments: EMPLOYEE POLISHING TABLE WARE TOUCHED FOOD CONTACT SURFACE WITH BARE HANDS.STORE TABLE WARE INVERTED (HANDLES UP) OR WEAR GLOVES TO PREVENT CONTAMINATION OF FOOD CONTACT SURFACE.
- Hoods inadequate or unapproved
Ventilation hood(s) inadequate or unapproved.
Correction: Ventilation hood systems and devices shall meet the requirements of the Indiana department of fire and building services.
Comments: FIRE SUPPRESSION SYSTEM INSPECTION OUTDATE ON HOOD. MOST RECENT SERVICE OCCURRED NOVEMBER 2012.PROVIDE SERVICE TO HAVE SYSTEM INSPECTED ON A BIANNUAL BASIS.
- Bulk labeling (corrected)
Food items removed from original container not properly labeled.
Correction: Working containers holding food items shall be labeled with the common name of the food item.
Comments: LABEL BULK FOOD CONTAINER OF SUGAR.
Location: Dry storage
- Walls, floors, etc/soiled (corrected)
Physical structure, walls, floors, and/or ceilings soiled.
Correction: The physical facilities shall be cleaned as often as necessary to keep clean.
Comments: HEAVY BUILD UP ON WALK IN FREEZER FLOOR.CLEAN THOROUGHLY.
Location: Walk-in freezer
- Wiping cloths / storage (corrected on site)
Wiping cloth(s) stored improperly.
Correction: Wet towels shall be stored in sanitizer when not in use.
Comments: WET TOWEL STORED ON CUTTING BOARD ON COOK LINE. COLD TOP.STORE WET TOWELS IN SANITIZING SOLUTION WHEN NOT IN USE TO ENSURE FOOD CONTACT SURFACES ARE SANITIZED PROPERLY.
Location: Cook line
- Hand sink temperature (corrected)
Hand washing facility water temperature below 100 degrees F.
Correction: Provide water having a temperature of at least 100 degrees F by means of a mixing valve.
Comments: HOT WATER NOT AVAILABLE AT BACK KITCHEN PREP HAND SINK,PROVIDE WATER AT A MINIMUM OF 100 DEGREES F OR HIGHER.RECHECK: NOT CORRECTED. A WORK ORDER IS IN PROGRESS TO HAVE SINK REPAIRED.
Location: Kitchen (back)
Equipment: Hand sink
- Equipment repair
Equipment in need of repair.
Correction: Equipment shall be maintained in good repair and condition.
Comments: 1. FOOD STORED IN CRACKED/DAMAGED CONTAINERS ON AND INSIDE COLD TOP COOLERS ON COOK LINE.DISCONTINUE USE OF DAMAGED CONTAINERS. PROVIDE CONTAINERS IN GOOD REPAIR.2. COATING PEELING ON RIM OF MICROWAVE CAVITY DOOR EXPOSING RUST ON SURFACE. RESURFACE OR REPLACE.
Location: Cook line
- Equipment repair (corrected)
Equipment in need of repair.
Correction: Equipment shall be maintained in good repair and condition.
Comments: 1. FOOD STORED IN CRACKED/DAMAGED CONTAINERS ON AND INSIDE COLD TOP COOLERS ON COOK LINE.DISCONTINUE USE OF DAMAGED CONTAINERS. PROVIDE CONTAINERS IN GOOD REPAIR.2. COATING PEELING ON RIM OF MICROWAVE CAVITY DOOR EXPOSING RUST ON SURFACE. RESURFACE OR REPLACE.
|
06/17/2014 | Recheck |
- Cold holding (corrected on site)
Potentially hazardous cold foods not held at proper temperatures.
Correction: Potentially hazardous cold foods shall be held at 41 degrees F or lower.
Comments: CORNED BEEF STORED ABOVE LOAD LIMIT ON COLD TOP COOLER HOLDING AT 48 DEGREES.STORE PRODUCT BELOW LOAD LIMIT TO MAINTAIN 41 DEGREES F OR LOWER FOR PROPER COLD HOLDING.
Location: Cook line
Equipment: Cold top
- Toxic material(s) separation (corrected)
Toxic material(s) improperly stored.
Correction: Poisonous or toxic material(s) shall be stored so they cannot contaminate food, equipment, utensil(s), linen(s) and single-service and single-use article(s).
Comments: WINDEX STORED ON ICE MACHINE. DO NOT STORE CHEMICALS ON ICE MACHINE. STORE IN DESIGNATED AREA AWAY FROM FOOD AND FOOD RELATED ITEMS.
- Glove Use (Critical) (corrected on site)
Gloves used incorrectly.
Correction: Gloves shall be used for only one task and used for no other purpose, and discarded when damaged, soiled or when interruptions occur in the operation.
Comments: 1. CHEF PREPARING SANDWICH HANDLED LETTUCE, CHEESE, ETC... WITH BARE HANDS.READY TO EAT FOODS SHOULD NOT BE TOUCHED WITH BARE HANDS. PROVIDE GLOVES, TONGS, UTENSILS, OR DELI WRAP TO PREVENT BARE HAND CONTACT WITH READY TO EAT FOODS.2. BEVERAGE CUP UTILIZED TO DISPENSE SUGAR FROM BULK FOOD CONTAINER. PROVIDE A SCOOP WITH A HANDLE TO PREVENT HAND CONTACT WITH THE PRODUCT.
- Food contact surface(s) soiled (corrected)
Food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: 1. DRIED FOOD SOIL ON BACK SIDE SURFACE OF SLICER AND BLADE GUARD.CLEAN AND SANITIZE SLICER THOROUGHLY EVERY FOUR HOURS TO PREVENT GROWTH OF DISEASE CAUSING BACTERIA AND CROSS CONTAMINATION. REPEAT VIOLATION.2. FOOD SOIL ON CAN OPENER BLADE, INTERNAL COMPARTMENTS AND HANDLE.CLEAN AND SANITIZE ENTIRE CAN OPENER THOROUGHY EVERY FOUR HOURS TO PREVENT CROSS CONTAMINATION.3.MIXER HEAD SOILED WITH BUILD UP NEAR BEATER ATTACHMENT AREA.CLEAN AND SANTIIZE THOROUGHLY.
Location: Kitchen
Equipment: Slicer
- Improper hand washing (corrected)
Employee using improper hand washing procedures.
Correction: Food employees are required to wash hands with soap and at least 100 degrees F running water for a minimum of 20 seconds and dry with a single service hand towel or hand dryer.
Comments: PREP EMPLOYEES DID NOT WASH HANDS BEFORE APPLYING FOOD SERVICE GLOVES TO HANDS.HANDS SHOULD BE WASHED BEFORE APPLYING GLOVES AND IN BETWEEN CHANGES.
Location: Prep area
- No certified food handler (corrected)
No certified food handler per 410 IAC 7-22.
Correction: Provide a certified food handler.
Comments: CERTIFIED FOOD HANDLER ON FILE NO LONGER EMPLOYED AT THIS ESTABLISHMENT. PROVIDE A CERTIFIED FOOD HANDLER.
- Hair restraints (corrected)
Food employees not wearing proper hair restraint.
Correction: Food employees shall wear hair restraints, such as hats, hair coverings or nets.
Comments: FOOD EMPLOYEES WORKING IN BACK KITCHEN PREP AREA NOT WEARING HAIR RESTRAINTS.
- Contamination of sanitized tableware (corrected)
Food contact and/or lip-contact surface of a single service article, single use article, or utensil contaminated and/or unprotected.
Correction: Handle and /or store to prevent contamination.
Comments: EMPLOYEE POLISHING TABLE WARE TOUCHED FOOD CONTACT SURFACE WITH BARE HANDS.STORE TABLE WARE INVERTED (HANDLES UP) OR WEAR GLOVES TO PREVENT CONTAMINATION OF FOOD CONTACT SURFACE.
- Hoods inadequate or unapproved
Ventilation hood(s) inadequate or unapproved.
Correction: Ventilation hood systems and devices shall meet the requirements of the Indiana department of fire and building services.
Comments: FIRE SUPPRESSION SYSTEM INSPECTION OUTDATE ON HOOD. MOST RECENT SERVICE OCCURRED NOVEMBER 2012.PROVIDE SERVICE TO HAVE SYSTEM INSPECTED ON A BIANNUAL BASIS.
- Bulk labeling (corrected)
Food items removed from original container not properly labeled.
Correction: Working containers holding food items shall be labeled with the common name of the food item.
Comments: LABEL BULK FOOD CONTAINER OF SUGAR.
Location: Dry storage
- Walls, floors, etc/soiled (corrected)
Physical structure, walls, floors, and/or ceilings soiled.
Correction: The physical facilities shall be cleaned as often as necessary to keep clean.
Comments: HEAVY BUILD UP ON WALK IN FREEZER FLOOR.CLEAN THOROUGHLY.
Location: Walk-in freezer
- Wiping cloths / storage (corrected on site)
Wiping cloth(s) stored improperly.
Correction: Wet towels shall be stored in sanitizer when not in use.
Comments: WET TOWEL STORED ON CUTTING BOARD ON COOK LINE. COLD TOP.STORE WET TOWELS IN SANITIZING SOLUTION WHEN NOT IN USE TO ENSURE FOOD CONTACT SURFACES ARE SANITIZED PROPERLY.
Location: Cook line
- Hand sink temperature
Hand washing facility water temperature below 100 degrees F.
Correction: Provide water having a temperature of at least 100 degrees F by means of a mixing valve.
Comments: HOT WATER NOT AVAILABLE AT BACK KITCHEN PREP HAND SINK,PROVIDE WATER AT A MINIMUM OF 100 DEGREES F OR HIGHER.RECHECK: NOT CORRECTED. A WORK ORDER IS IN PROGRESS TO HAVE SINK REPAIRED.
Location: Kitchen (back)
Equipment: Hand sink
- Equipment repair
Equipment in need of repair.
Correction: Equipment shall be maintained in good repair and condition.
Comments: 1. FOOD STORED IN CRACKED/DAMAGED CONTAINERS ON AND INSIDE COLD TOP COOLERS ON COOK LINE.DISCONTINUE USE OF DAMAGED CONTAINERS. PROVIDE CONTAINERS IN GOOD REPAIR.2. COATING PEELING ON RIM OF MICROWAVE CAVITY DOOR EXPOSING RUST ON SURFACE. RESURFACE OR REPLACE.
Location: Cook line
- Equipment repair (corrected)
Equipment in need of repair.
Correction: Equipment shall be maintained in good repair and condition.
Comments: 1. FOOD STORED IN CRACKED/DAMAGED CONTAINERS ON AND INSIDE COLD TOP COOLERS ON COOK LINE.DISCONTINUE USE OF DAMAGED CONTAINERS. PROVIDE CONTAINERS IN GOOD REPAIR.2. COATING PEELING ON RIM OF MICROWAVE CAVITY DOOR EXPOSING RUST ON SURFACE. RESURFACE OR REPLACE.
|
06/10/2014 | Recheck |
- Cold holding (corrected on site)
Potentially hazardous cold foods not held at proper temperatures.
Correction: Potentially hazardous cold foods shall be held at 41 degrees F or lower.
Comments: CORNED BEEF STORED ABOVE LOAD LIMIT ON COLD TOP COOLER HOLDING AT 48 DEGREES.STORE PRODUCT BELOW LOAD LIMIT TO MAINTAIN 41 DEGREES F OR LOWER FOR PROPER COLD HOLDING.
Location: Cook line
Equipment: Cold top
- Toxic material(s) separation
Toxic material(s) improperly stored.
Correction: Poisonous or toxic material(s) shall be stored so they cannot contaminate food, equipment, utensil(s), linen(s) and single-service and single-use article(s).
Comments: WINDEX STORED ON ICE MACHINE. DO NOT STORE CHEMICALS ON ICE MACHINE. STORE IN DESIGNATED AREA AWAY FROM FOOD AND FOOD RELATED ITEMS.
- Glove Use (Critical) (corrected on site)
Gloves used incorrectly.
Correction: Gloves shall be used for only one task and used for no other purpose, and discarded when damaged, soiled or when interruptions occur in the operation.
Comments: 1. CHEF PREPARING SANDWICH HANDLED LETTUCE, CHEESE, ETC... WITH BARE HANDS.READY TO EAT FOODS SHOULD NOT BE TOUCHED WITH BARE HANDS. PROVIDE GLOVES, TONGS, UTENSILS, OR DELI WRAP TO PREVENT BARE HAND CONTACT WITH READY TO EAT FOODS.2. BEVERAGE CUP UTILIZED TO DISPENSE SUGAR FROM BULK FOOD CONTAINER. PROVIDE A SCOOP WITH A HANDLE TO PREVENT HAND CONTACT WITH THE PRODUCT.
- Food contact surface(s) soiled
Food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: 1. DRIED FOOD SOIL ON BACK SIDE SURFACE OF SLICER AND BLADE GUARD.CLEAN AND SANITIZE SLICER THOROUGHLY EVERY FOUR HOURS TO PREVENT GROWTH OF DISEASE CAUSING BACTERIA AND CROSS CONTAMINATION. REPEAT VIOLATION.2. FOOD SOIL ON CAN OPENER BLADE, INTERNAL COMPARTMENTS AND HANDLE.CLEAN AND SANITIZE ENTIRE CAN OPENER THOROUGHY EVERY FOUR HOURS TO PREVENT CROSS CONTAMINATION.3.MIXER HEAD SOILED WITH BUILD UP NEAR BEATER ATTACHMENT AREA.CLEAN AND SANTIIZE THOROUGHLY.
Location: Kitchen
Equipment: Slicer
- Improper hand washing
Employee using improper hand washing procedures.
Correction: Food employees are required to wash hands with soap and at least 100 degrees F running water for a minimum of 20 seconds and dry with a single service hand towel or hand dryer.
Comments: PREP EMPLOYEES DID NOT WASH HANDS BEFORE APPLYING FOOD SERVICE GLOVES TO HANDS.HANDS SHOULD BE WASHED BEFORE APPLYING GLOVES AND IN BETWEEN CHANGES.
Location: Prep area
- No certified food handler
No certified food handler per 410 IAC 7-22.
Correction: Provide a certified food handler.
Comments: CERTIFIED FOOD HANDLER ON FILE NO LONGER EMPLOYED AT THIS ESTABLISHMENT. PROVIDE A CERTIFIED FOOD HANDLER.
- Hair restraints
Food employees not wearing proper hair restraint.
Correction: Food employees shall wear hair restraints, such as hats, hair coverings or nets.
Comments: FOOD EMPLOYEES WORKING IN BACK KITCHEN PREP AREA NOT WEARING HAIR RESTRAINTS.
- Contamination of sanitized tableware
Food contact and/or lip-contact surface of a single service article, single use article, or utensil contaminated and/or unprotected.
Correction: Handle and /or store to prevent contamination.
Comments: EMPLOYEE POLISHING TABLE WARE TOUCHED FOOD CONTACT SURFACE WITH BARE HANDS.STORE TABLE WARE INVERTED (HANDLES UP) OR WEAR GLOVES TO PREVENT CONTAMINATION OF FOOD CONTACT SURFACE.
- Hoods inadequate or unapproved
Ventilation hood(s) inadequate or unapproved.
Correction: Ventilation hood systems and devices shall meet the requirements of the Indiana department of fire and building services.
Comments: FIRE SUPPRESSION SYSTEM INSPECTION OUTDATE ON HOOD. MOST RECENT SERVICE OCCURRED NOVEMBER 2012.PROVIDE SERVICE TO HAVE SYSTEM INSPECTED ON A BIANNUAL BASIS.
- Bulk labeling
Food items removed from original container not properly labeled.
Correction: Working containers holding food items shall be labeled with the common name of the food item.
Comments: LABEL BULK FOOD CONTAINER OF SUGAR.
Location: Dry storage
- Walls, floors, etc/soiled
Physical structure, walls, floors, and/or ceilings soiled.
Correction: The physical facilities shall be cleaned as often as necessary to keep clean.
Comments: HEAVY BUILD UP ON WALK IN FREEZER FLOOR.CLEAN THOROUGHLY.
Location: Walk-in freezer
- Wiping cloths / storage (corrected on site)
Wiping cloth(s) stored improperly.
Correction: Wet towels shall be stored in sanitizer when not in use.
Comments: WET TOWEL STORED ON CUTTING BOARD ON COOK LINE. COLD TOP.STORE WET TOWELS IN SANITIZING SOLUTION WHEN NOT IN USE TO ENSURE FOOD CONTACT SURFACES ARE SANITIZED PROPERLY.
Location: Cook line
- Hand sink temperature
Hand washing facility water temperature below 100 degrees F.
Correction: Provide water having a temperature of at least 100 degrees F by means of a mixing valve.
Comments: HOT WATER NOT AVAILABLE AT BACK KITCHEN PREP HAND SINK,PROVIDE WATER AT A MINIMUM OF 100 DEGREES F OR HIGHER.
Location: Kitchen (back)
Equipment: Hand sink
- Equipment repair
Equipment in need of repair.
Correction: Equipment shall be maintained in good repair and condition.
Comments: 1. FOOD STORED IN CRACKED/DAMAGED CONTAINERS ON AND INSIDE COLD TOP COOLERS ON COOK LINE.DISCONTINUE USE OF DAMAGED CONTAINERS. PROVIDE CONTAINERS IN GOOD REPAIR.2. COATING PEELING ON RIM OF MICROWAVE CAVITY DOOR EXPOSING RUST ON SURFACE. RESURFACE OR REPLACE.
Location: Cook line
|
06/03/2014 | Routine |
- Cold holding (corrected)
Potentially hazardous cold foods not held at proper temperatures.
Correction: Potentially hazardous cold foods shall be held at 41 degrees F or lower.
Comments: COOLER DRAWERS HOLDING FRESH SALMON AND CHICKEN BREASET AT 52 DEGREES.REPAIR COOLER TO HOLD FOOD AT 41 DEGREES F OR LOWER. PRODUCT TRANSFERRED TO WALK IN COOLER HOLDING AT 41 DEGREES F.
Location: Cook line
Equipment: Cooler drawers
- Food contact surface(s) soiled (corrected)
Food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: 1. CAN OPENER BLADE AND HANDLE SOILED WITH DRIED FOOD SOIL.2. UTENSILS STORED IN TUBS SOILED ON BOTTOM SURFACES. ONE OF THE TUBS IS CRACKED. REPLACE DAMAGED TUB.3. FOOD STORED ON CARTS SOILED WITH BUILD UP INSIDE WALK IN COOLER.4, UTENSILS SOILED LOCATED IN DRAWER UNDER COUNTER TOP IN BACK PREP AREA.CLEAN AND SANITIZE THOROUGHLY.
Location: Kitchen
Equipment: Can opener
- Food contact cleaning frequency (corrected)
Food contact surface(s) of equipment and/or utensils are not cleaned and sanitized between uses.
Correction: Clean and sanitize food contact surfaces of equipment at any time during operation when contamination may have occurred and to prevent cross contamination.
Comments: DRIED FOOD SOIL LOCATED ON SLICER SURFACES BEHIND BLADE AND GUARD.ENSURE SLICER IS THOROUGHLY CLEANED AND SANITIZED EVERY FOUR HOURS TO PREVENT GROWTH OF DISEASE CAUSING BACTERIA.
Location: Prep area
Equipment: Slicer
- Hand sink improper usage (corrected)
Hand washing facility used for purposes other than hand washing.
Correction: A hand washing facility may not be used for purpose(s) other than hand washing.
Comments: MISCELLANEOUS ITEMS STORED INSIDE HAND SINK LOCATED IN THE BAR.ENSURE HAND SINK IS USED SPECIFICALLY FOR WASHING HANDS AND NOT FOR STORAGE PURPOSES.
Location: Bar
- Hoods inadequate or unapproved
Ventilation hood(s) inadequate or unapproved.
Correction: Ventilation hood systems and devices shall meet the requirements of the Indiana department of fire and building services.
Comments: MOST RECENT FIRE SUPPRESSION INSPECTION ON HOOD OCCURRED IN NOVEMBER 2012.FIRE SUPPRESSION SYSTEM SHOULD BE INSPECTED ON A BI-ANNUAL BASIS. PROVIDE SERVICE.RECHECK: SYSTEM HAS NOT BEEN TAGGED WITH AN UPDATED INSPECTION, BUT OWNER BELIEVES AN INSPECTION WAS PERFORMED IN 2013 AND WAS NOT TAGGED PROPERLY.
- Walls, floors, etc/soiled (corrected)
Physical structure, walls, floors, and/or ceilings soiled.
Correction: The physical facilities shall be cleaned as often as necessary to keep clean.
Comments: REMOVE BUILD UP ON SURFACE OF WALK IN FREEZER FLOOR.
Location: Walk-in freezer
- Equipment repair (corrected)
Equipment in need of repair.
Correction: Equipment shall be maintained in good repair and condition.
Comments: COOLER DRAWER BELOW OVEN ON COOK LINE IS NOT CAPABLE OF MAINTAINING 41 DEGREES. A WORK ORDER IS IN PROGRESS TO HAVE DRAWER REPAIRED BY THE END OF NEXT WEEK.COOLER DRAWER KEPT EMPTY UNTIL REPAIR HAS BEEN COMPLETED.
Location: Cook line
Equipment: Cooler drawers
- Food storage (corrected)
Food stored in unprotected manner.
Correction: Food shall be protected from contamination by storing the food in a clean, dry location, not exposed to splash, dust or contamination, and six inches above the floor. Food shall be stored in packages, covered containers, or wrappings.
Comments: LID MISSING ON LARGE CONTAINER OF FLOUR STORED ON BOTTOM SHELF.PROVIDE LID TO PROTECT FROM CONTAMINATION.
Location: Dry storage
- Non potentially hazardous food contact surface(s) soiled (corrected)
Non-potentially hazardous food contact surface(s) soiled.
Correction: Clean and sanitize non-potentially hazardous food contact surfaces when contamination has occurred and at appropriate intervals.
Comments: 1. SODA GUN STORED INSIDE SOILED HOLSTER LOCATED IN THE BAR.2. LIQUOR WELLS SOILED WITH STICKY RESIDUE UNDER MATS LOCATED IN THE BAR.3. SODA GUN NOZZLES SOILED WITH SYRUP BUILD UP LOCATED ON FRONT LINE.
Location: Bar
Equipment: Soda gun & holster
- Baking/cooking equipment soiled (corrected)
Food contact surfaces of baking and/or cooking equipment soiled.
Correction: Clean surfaces at least every 24 hours.
Comments: SIDE BY SIDE MICROWAVE OVEN CAVITIES SOILED WITH DRIED FOOD RESIDUE LOCATED IN BACK PREP AREA.CLEAN MICROWAVES ON A DAILY BASIS.
Location: Prep area
Equipment: Microwave oven
|
02/03/2014 | Recheck |
- Cold holding (corrected)
Potentially hazardous cold foods not held at proper temperatures.
Correction: Potentially hazardous cold foods shall be held at 41 degrees F or lower.
Comments: COOLER DRAWERS HOLDING FRESH SALMON AND CHICKEN BREASET AT 52 DEGREES.REPAIR COOLER TO HOLD FOOD AT 41 DEGREES F OR LOWER. PRODUCT TRANSFERRED TO WALK IN COOLER HOLDING AT 41 DEGREES F.
Location: Cook line
Equipment: Cooler drawers
- Food contact surface(s) soiled (corrected)
Food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: 1. CAN OPENER BLADE AND HANDLE SOILED WITH DRIED FOOD SOIL.2. UTENSILS STORED IN TUBS SOILED ON BOTTOM SURFACES. ONE OF THE TUBS IS CRACKED. REPLACE DAMAGED TUB.3. FOOD STORED ON CARTS SOILED WITH BUILD UP INSIDE WALK IN COOLER.4, UTENSILS SOILED LOCATED IN DRAWER UNDER COUNTER TOP IN BACK PREP AREA.CLEAN AND SANITIZE THOROUGHLY.
Location: Kitchen
Equipment: Can opener
- Food contact cleaning frequency (corrected)
Food contact surface(s) of equipment and/or utensils are not cleaned and sanitized between uses.
Correction: Clean and sanitize food contact surfaces of equipment at any time during operation when contamination may have occurred and to prevent cross contamination.
Comments: DRIED FOOD SOIL LOCATED ON SLICER SURFACES BEHIND BLADE AND GUARD.ENSURE SLICER IS THOROUGHLY CLEANED AND SANITIZED EVERY FOUR HOURS TO PREVENT GROWTH OF DISEASE CAUSING BACTERIA.
Location: Prep area
Equipment: Slicer
- Hand sink improper usage (corrected)
Hand washing facility used for purposes other than hand washing.
Correction: A hand washing facility may not be used for purpose(s) other than hand washing.
Comments: MISCELLANEOUS ITEMS STORED INSIDE HAND SINK LOCATED IN THE BAR.ENSURE HAND SINK IS USED SPECIFICALLY FOR WASHING HANDS AND NOT FOR STORAGE PURPOSES.
Location: Bar
- Hoods inadequate or unapproved
Ventilation hood(s) inadequate or unapproved.
Correction: Ventilation hood systems and devices shall meet the requirements of the Indiana department of fire and building services.
Comments: MOST RECENT FIRE SUPPRESSION INSPECTION ON HOOD OCCURRED IN NOVEMBER 2012.FIRE SUPPRESSION SYSTEM SHOULD BE INSPECTED ON A BI-ANNUAL BASIS. PROVIDE SERVICE.RECHECK: SYSTEM HAS NOT BEEN TAGGED WITH AN UPDATED INSPECTION, BUT OWNER BELIEVES AN INSPECTION WAS PERFORMED IN 2013 AND WAS NOT TAGGED PROPERLY.
- Walls, floors, etc/soiled (corrected)
Physical structure, walls, floors, and/or ceilings soiled.
Correction: The physical facilities shall be cleaned as often as necessary to keep clean.
Comments: REMOVE BUILD UP ON SURFACE OF WALK IN FREEZER FLOOR.
Location: Walk-in freezer
- Equipment repair
Equipment in need of repair.
Correction: Equipment shall be maintained in good repair and condition.
Comments: COOLER DRAWER BELOW OVEN ON COOK LINE IS NOT CAPABLE OF MAINTAINING 41 DEGREES. A WORK ORDER IS IN PROGRESS TO HAVE DRAWER REPAIRED BY THE END OF NEXT WEEK.COOLER DRAWER KEPT EMPTY UNTIL REPAIR HAS BEEN COMPLETED.
Location: Cook line
Equipment: Cooler drawers
- Food storage (corrected)
Food stored in unprotected manner.
Correction: Food shall be protected from contamination by storing the food in a clean, dry location, not exposed to splash, dust or contamination, and six inches above the floor. Food shall be stored in packages, covered containers, or wrappings.
Comments: LID MISSING ON LARGE CONTAINER OF FLOUR STORED ON BOTTOM SHELF.PROVIDE LID TO PROTECT FROM CONTAMINATION.
Location: Dry storage
- Non potentially hazardous food contact surface(s) soiled
Non-potentially hazardous food contact surface(s) soiled.
Correction: Clean and sanitize non-potentially hazardous food contact surfaces when contamination has occurred and at appropriate intervals.
Comments: 1. SODA GUN STORED INSIDE SOILED HOLSTER LOCATED IN THE BAR.2. LIQUOR WELLS SOILED WITH STICKY RESIDUE UNDER MATS LOCATED IN THE BAR.3. SODA GUN NOZZLES SOILED WITH SYRUP BUILD UP LOCATED ON FRONT LINE.
Location: Bar
Equipment: Soda gun & holster
- Baking/cooking equipment soiled (corrected)
Food contact surfaces of baking and/or cooking equipment soiled.
Correction: Clean surfaces at least every 24 hours.
Comments: SIDE BY SIDE MICROWAVE OVEN CAVITIES SOILED WITH DRIED FOOD RESIDUE LOCATED IN BACK PREP AREA.CLEAN MICROWAVES ON A DAILY BASIS.
Location: Prep area
Equipment: Microwave oven
|
01/27/2014 | Recheck |
- Cold holding (corrected)
Potentially hazardous cold foods not held at proper temperatures.
Correction: Potentially hazardous cold foods shall be held at 41 degrees F or lower.
Comments: COOLER DRAWERS HOLDING FRESH SALMON AND CHICKEN BREASET AT 52 DEGREES.REPAIR COOLER TO HOLD FOOD AT 41 DEGREES F OR LOWER. PRODUCT TRANSFERRED TO WALK IN COOLER HOLDING AT 41 DEGREES F.
Location: Cook line
Equipment: Cooler drawers
- Food contact surface(s) soiled (corrected)
Food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: 1. CAN OPENER BLADE AND HANDLE SOILED WITH DRIED FOOD SOIL.2. UTENSILS STORED IN TUBS SOILED ON BOTTOM SURFACES. ONE OF THE TUBS IS CRACKED. REPLACE DAMAGED TUB.3. FOOD STORED ON CARTS SOILED WITH BUILD UP INSIDE WALK IN COOLER.4, UTENSILS SOILED LOCATED IN DRAWER UNDER COUNTER TOP IN BACK PREP AREA.CLEAN AND SANITIZE THOROUGHLY.
Location: Kitchen
Equipment: Can opener
- Food contact cleaning frequency (corrected)
Food contact surface(s) of equipment and/or utensils are not cleaned and sanitized between uses.
Correction: Clean and sanitize food contact surfaces of equipment at any time during operation when contamination may have occurred and to prevent cross contamination.
Comments: DRIED FOOD SOIL LOCATED ON SLICER SURFACES BEHIND BLADE AND GUARD.ENSURE SLICER IS THOROUGHLY CLEANED AND SANITIZED EVERY FOUR HOURS TO PREVENT GROWTH OF DISEASE CAUSING BACTERIA.
Location: Prep area
Equipment: Slicer
- Hand sink improper usage (corrected)
Hand washing facility used for purposes other than hand washing.
Correction: A hand washing facility may not be used for purpose(s) other than hand washing.
Comments: MISCELLANEOUS ITEMS STORED INSIDE HAND SINK LOCATED IN THE BAR.ENSURE HAND SINK IS USED SPECIFICALLY FOR WASHING HANDS AND NOT FOR STORAGE PURPOSES.
Location: Bar
- Hoods inadequate or unapproved
Ventilation hood(s) inadequate or unapproved.
Correction: Ventilation hood systems and devices shall meet the requirements of the Indiana department of fire and building services.
Comments: MOST RECENT FIRE SUPPRESSION INSPECTION ON HOOD OCCURRED IN NOVEMBER 2012.FIRE SUPPRESSION SYSTEM SHOULD BE INSPECTED ON A BI-ANNUAL BASIS. PROVIDE SERVICE.RECHECK: SYSTEM HAS NOT BEEN TAGGED WITH AN UPDATED INSPECTION, BUT OWNER BELIEVES AN INSPECTION WAS PERFORMED IN 2013 AND WAS NOT TAGGED PROPERLY.
- Walls, floors, etc/soiled (corrected)
Physical structure, walls, floors, and/or ceilings soiled.
Correction: The physical facilities shall be cleaned as often as necessary to keep clean.
Comments: REMOVE BUILD UP ON SURFACE OF WALK IN FREEZER FLOOR.
Location: Walk-in freezer
- Equipment repair
Equipment in need of repair.
Correction: Equipment shall be maintained in good repair and condition.
Comments: COOLER DRAWER BELOW OVEN ON COOK LINE IS NOT CAPABLE OF MAINTAINING 41 DEGREES. A WORK ORDER IS IN PROGRESS TO HAVE DRAWER REPAIRED BY THE END OF NEXT WEEK.COOLER DRAWER KEPT EMPTY UNTIL REPAIR HAS BEEN COMPLETED.
Location: Cook line
Equipment: Cooler drawers
- Food storage (corrected)
Food stored in unprotected manner.
Correction: Food shall be protected from contamination by storing the food in a clean, dry location, not exposed to splash, dust or contamination, and six inches above the floor. Food shall be stored in packages, covered containers, or wrappings.
Comments: LID MISSING ON LARGE CONTAINER OF FLOUR STORED ON BOTTOM SHELF.PROVIDE LID TO PROTECT FROM CONTAMINATION.
Location: Dry storage
- Non potentially hazardous food contact surface(s) soiled
Non-potentially hazardous food contact surface(s) soiled.
Correction: Clean and sanitize non-potentially hazardous food contact surfaces when contamination has occurred and at appropriate intervals.
Comments: 1. SODA GUN STORED INSIDE SOILED HOLSTER LOCATED IN THE BAR.2. LIQUOR WELLS SOILED WITH STICKY RESIDUE UNDER MATS LOCATED IN THE BAR.3. SODA GUN NOZZLES SOILED WITH SYRUP BUILD UP LOCATED ON FRONT LINE.
Location: Bar
Equipment: Soda gun & holster
- Baking/cooking equipment soiled (corrected)
Food contact surfaces of baking and/or cooking equipment soiled.
Correction: Clean surfaces at least every 24 hours.
Comments: SIDE BY SIDE MICROWAVE OVEN CAVITIES SOILED WITH DRIED FOOD RESIDUE LOCATED IN BACK PREP AREA.CLEAN MICROWAVES ON A DAILY BASIS.
Location: Prep area
Equipment: Microwave oven
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01/17/2014 | Recheck |
- Cold holding
Potentially hazardous cold foods not held at proper temperatures.
Correction: Potentially hazardous cold foods shall be held at 41 degrees F or lower.
Comments: COOLER DRAWERS HOLDING FRESH SALMON AND CHICKEN BREASET AT 52 DEGREES.REPAIR COOLER TO HOLD FOOD AT 41 DEGREES F OR LOWER. PRODUCT TRANSFERRED TO WALK IN COOLER HOLDING AT 41 DEGREES F.
Location: Cook line
Equipment: Cooler drawers
- Food contact surface(s) soiled
Food contact surface(s) soiled.
Correction: Clean and sanitize.
Comments: 1. CAN OPENER BLADE AND HANDLE SOILED WITH DRIED FOOD SOIL.2. UTENSILS STORED IN TUBS SOILED ON BOTTOM SURFACES. ONE OF THE TUBS IS CRACKED. REPLACE DAMAGED TUB.3. FOOD STORED ON CARTS SOILED WITH BUILD UP INSIDE WALK IN COOLER.4, UTENSILS SOILED LOCATED IN DRAWER UNDER COUNTER TOP IN BACK PREP AREA.CLEAN AND SANITIZE THOROUGHLY.
Location: Kitchen
Equipment: Can opener
- Food contact cleaning frequency
Food contact surface(s) of equipment and/or utensils are not cleaned and sanitized between uses.
Correction: Clean and sanitize food contact surfaces of equipment at any time during operation when contamination may have occurred and to prevent cross contamination.
Comments: DRIED FOOD SOIL LOCATED ON SLICER SURFACES BEHIND BLADE AND GUARD.ENSURE SLICER IS THOROUGHLY CLEANED AND SANITIZED EVERY FOUR HOURS TO PREVENT GROWTH OF DISEASE CAUSING BACTERIA.
Location: Prep area
Equipment: Slicer
- Hand sink improper usage
Hand washing facility used for purposes other than hand washing.
Correction: A hand washing facility may not be used for purpose(s) other than hand washing.
Comments: MISCELLANEOUS ITEMS STORED INSIDE HAND SINK LOCATED IN THE BAR.ENSURE HAND SINK IS USED SPECIFICALLY FOR WASHING HANDS AND NOT FOR STORAGE PURPOSES.
Location: Bar
- Hoods inadequate or unapproved
Ventilation hood(s) inadequate or unapproved.
Correction: Ventilation hood systems and devices shall meet the requirements of the Indiana department of fire and building services.
Comments: MOST RECENT FIRE SUPPRESSION INSPECTION ON HOOD OCCURRED IN NOVEMBER 2012.FIRE SUPPRESSION SYSTEM SHOULD BE INSPECTED ON A BI-ANNUAL BASIS. PROVIDE SERVICE.
- Walls, floors, etc/soiled
Physical structure, walls, floors, and/or ceilings soiled.
Correction: The physical facilities shall be cleaned as often as necessary to keep clean.
Comments: REMOVE BUILD UP ON SURFACE OF WALK IN FREEZER FLOOR.
Location: Walk-in freezer
- Food storage
Food stored in unprotected manner.
Correction: Food shall be protected from contamination by storing the food in a clean, dry location, not exposed to splash, dust or contamination, and six inches above the floor. Food shall be stored in packages, covered containers, or wrappings.
Comments: LID MISSING ON LARGE CONTAINER OF FLOUR STORED ON BOTTOM SHELF.PROVIDE LID TO PROTECT FROM CONTAMINATION.
Location: Dry storage
- Non potentially hazardous food contact surface(s) soiled
Non-potentially hazardous food contact surface(s) soiled.
Correction: Clean and sanitize non-potentially hazardous food contact surfaces when contamination has occurred and at appropriate intervals.
Comments: 1. SODA GUN STORED INSIDE SOILED HOLSTER LOCATED IN THE BAR.2. LIQUOR WELLS SOILED WITH STICKY RESIDUE UNDER MATS LOCATED IN THE BAR.3. SODA GUN NOZZLES SOILED WITH SYRUP BUILD UP LOCATED ON FRONT LINE.
Location: Bar
Equipment: Soda gun & holster
- Baking/cooking equipment soiled
Food contact surfaces of baking and/or cooking equipment soiled.
Correction: Clean surfaces at least every 24 hours.
Comments: SIDE BY SIDE MICROWAVE OVEN CAVITIES SOILED WITH DRIED FOOD RESIDUE LOCATED IN BACK PREP AREA.CLEAN MICROWAVES ON A DAILY BASIS.
Location: Prep area
Equipment: Microwave oven
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01/09/2014 | Routine |
- Equipment repair (corrected)
Equipment in need of repair.
Correction: Equipment shall be maintained in good repair and condition.
Comments: 1. HOT WATER KNOB MISSING ON 2 BAY SINK 2. WATER DRIPPING INTO BUCKET BELOW DISH MACHINE BAY. PROVIDE REPAIR.
Location: Kitchen
Equipment: 2-bay
- Plumbing system/ repair (Non-Critical) (corrected)
Plumbing system(s) not maintained in good repair.
Correction: Plumbing system(s) shall be repaired and maintained.
Comments: 1. BACK FLOW DEVICE ON MOP SINK FAUCET DAMAGED.2. WATER DRIPPING FROM DRAIN PLUG ARM/HANDLE LOCATED BELOW THE MIDDLE 3 COMPARTMENT SINK.3. WATER POOLING AT THE BOTTOM OF THE COLD TOP COOLER ON COOK LINE. PROVIDE REPAIR
Location: Utility room
Equipment: Mop sink
- Protected outer openings (corrected)
Outer opening(s) not protected against entry of insects and rodents.
Correction: Outer openings shall be protected against the entry of insects and rodents by: (1) filling or closing holes and other gaps along the floors, walls, and ceilings (2) closed, tight-fitting doors and windows.
Comments: DUCK TAPE COVERING SCREEN DOOR.PROVIDE REPAIR.
Location: Kitchen (back)
|
10/28/2013 | Pre-Licensing Recheck |
- Equipment repair
Equipment in need of repair.
Correction: Equipment shall be maintained in good repair and condition.
Comments: 1. HOT WATER KNOB MISSING ON 2 BAY SINK 2. WATER DRIPPING INTO BUCKET BELOW DISH MACHINE BAY. PROVIDE REPAIR.
Location: Kitchen
Equipment: 2-bay
- Plumbing system/ repair (Non-Critical)
Plumbing system(s) not maintained in good repair.
Correction: Plumbing system(s) shall be repaired and maintained.
Comments: 1. BACK FLOW DEVICE ON MOP SINK FAUCET DAMAGED.2. WATER DRIPPING FROM DRAIN PLUG ARM/HANDLE LOCATED BELOW THE MIDDLE 3 COMPARTMENT SINK.3. WATER POOLING AT THE BOTTOM OF THE COLD TOP COOLER ON COOK LINE. PROVIDE REPAIR
Location: Utility room
Equipment: Mop sink
- Protected outer openings
Outer opening(s) not protected against entry of insects and rodents.
Correction: Outer openings shall be protected against the entry of insects and rodents by: (1) filling or closing holes and other gaps along the floors, walls, and ceilings (2) closed, tight-fitting doors and windows.
Comments: DUCK TAPE COVERING SCREEN DOOR.PROVIDE REPAIR.
Location: Kitchen (back)
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10/14/2013 | Pre-Licensing |
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